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You are here: Home / Topics / Recipes / Pasta / Butternut Squash, Creamy Chicken Pasta

Pasta Recipes

Butternut Squash, Creamy Chicken Pasta

Butternut Squash Creamy Chicken Pasta | myhumblekitchen.com

After making a batch of homemade chicken broth, usually with one of my backyard chickens or organic drumsticks, I like to make use of the chicken meat in different ways – enchiladas, chicken salad sandwiches, chili, or tossed into pasta dishes. In my family, we don’t usually cook a lot of pasta; however, now that Jovial has an incredible line of gluten free and einkorn pasta, I’ve been making more if it at home. Let me tell you, we’ve all been enjoying it and I appreciate that Jovial’s einkorn pasta is filled with protein, vitamins, and 3 times less gluten than modern varieties of wheat. (If you’d like to read why my family uses einkorn for all of our baking needs, please visit my post, The Tangled Web of Bread.)

After a rich and savory batch of homemade chicken broth, I made a butternut squash, creamy chicken pasta with the leftover meat and decided to add some butternut squash puree and sage to tie in the season. It’s comfort and simply delightful to enjoy over a hot cup of tea.

Cheers to good pasta!

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Butternut Squash, Creamy Chicken Pasta

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: Serves 4-5

Butternut Squash, Creamy Chicken Pasta

Butternut Squash, Creamy Chicken Pasta. A comforting dish made with einkorn pasta, butternut squash, and sage.

Ingredients:

  • 12oz package of penne pasta
  • 2 tbsp butter
  • 1/2 white onion, diced (about one cup)
  • 1 garlic clove, pressed or minced
  • 2 tbsp flour
  • 2 cups chicken broth
  • 1 cup butternut squash puree
  • 1/2 cup whole cream
  • 1/2 cup freshly grated pecorino romano cheese or parmesano
  • 1 tsp large granule salt
  • 1/4 tsp of fresh cracked pepper
  • 2 cups, cooked chicken chopped or shredded into bite sized pieces
  • 1 tbsp fresh sage, julienned

Method:

  1. In a large dutch oven pot, bring 3 quarts of water to a rolling boil. Add 3 tbls of salt and cook the penne pasta according to package directions. Once cooked, place the pasta in a large serving bowl.
  2. In a heavy-bottomed skillet over medium heat, melt the butter and add the onion and garlic and saute until the onion just begins to turn transluscent; 5 minutes. Slowly whisk in the flour and cook for an additional 1-2 minutes or until the flour starts to brown.
  3. Whisk in the chicken broth, bring to a gentle simmer and continue to whisk until the sauce thickens into a rich roux. Add the butternut squash puree, whole cream, pecorino romano cheese (or parmesano), salt, and pepper. Continue to stir for a few more minutes so the flavors can meld and develop.
  4. Once the butternut sauce is complete, pour it over the cooked pasta, add the cooked chicken and 1 tbsp of fresh sage; mix through.
  5. Garnish with freshly grated pecorino romano or parmesan cheese, fresh sage, and a few sliced pieces of roasted butternut squash.
3.1
https://www.myhumblekitchen.com/2014/12/butternut-squash-creamy-chicken-pasta/
©Copyright, A Little Bit of Spain in Iowa

Have you ever made a butternut squash, creamy chicken pasta? How do you usually use chicken meat after making a batch of homemade broth?

 

 


5 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. gibann says

    January 21, 2015 at 7:39 am

    How big (weight) was the squash you used? Thank you!

    Reply
  2. Jean price says

    February 3, 2015 at 9:04 am

    This looks like an amazing comfort dish! I love using the einkorn pasta too!

    Reply
  3. Jennifer Nyffeler says

    January 3, 2017 at 4:01 pm

    I would love to make this, however dairy free. So what I usually do to make the cream sauce is to liquefy this in a blender — I pour in almond milk half way, S&P, 1/4 C cashews, 1/4 C rice flour and dried onions…and then stir over medium heat until thickened. Would this work in place of the dairy?

    Reply
    • Diana Bauman says

      January 3, 2017 at 7:18 pm

      I’m sure it would, Jennifer! Give it a try and let us know. 😀

      Reply

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    December 6, 2014 at 3:01 am

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